Heated buttermilk and cream for manufacturing cream cheese product

Abstract

The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.

What is claimed is: 
     
       1. A method for producing a cream cheese product comprising:
 heating cream and buttermilk for at least about 4 hours at a temperature of about 150° F. to about 250° F. to form a heated buttermilk and cream mixture; 
 combining the heated buttermilk and cream mixture with a whey protein source and cream to form a cream cheese mix; 
 heating the cream cheese mix to a temperature of about 180° F. to about 195° F. for about 4 minutes to about 15 minutes; and 
 adjusting, if necessary, the pH of the cream cheese mix to a pH of about 4.4 to about 4.8 to provide a cream cheese; 
 wherein the heated buttermilk and cream mixture is about 10% to about 12% of the cream cheese mix. 
 
     
     
       2. A method for producing a cream cheese product comprising:
 heating a mixture comprising cream and condensed or powdered sweet cream buttermilk in a ratio of 90:10 to 99:1 for at least about 4 hours at a temperature of about 150° F. to about 250° F. to form a heated buttermilk and cream mixture; 
 combining the heated buttermilk and cream mixture with a whey protein source and cream to form a cream cheese mix; 
 heating the cream cheese mix to a temperature of about 180° F. to about 195° F. for about 4 minutes to about 15 minutes; and 
 adjusting, if necessary, the pH of the cream cheese mix to a pH of about 4.4 to about 4.8 to provide a cream cheese; 
 wherein the heated buttermilk and cream mixture is about 10% to about 12% of the cream cheese mix. 
 
     
     
       3. The method of  claim 1 , wherein the cream and buttermilk are heated for about 8 hours to about 12 hours at a temperature of about 185° F. to about 195° F. to form the heated buttermilk and cream mixture. 
     
     
       4. The method of  claim 3 , wherein the whey protein source is whey protein concentrate. 
     
     
       5. The method of  claim 4 , wherein the whey protein concentrate is WPC 34, 53, or 80. 
     
     
       6. The method of  claim 1 , wherein the cream cheese mix is homogenized prior to the step of adjusting the pH of the cream cheese mix. 
     
     
       7. The method of  claim 1 , wherein, after adjusting the pH, the cream cheese mix is pasteurized at a temperature of about 185° F. to about 195° F. for about 20 to about 25 seconds.